Averie Cooks

0 Preheat oven to 350F, line a 9x13-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
1 To a large bowl, add the sugar cookie mix, butter, egg, and mix with a handheld electric mixer to combine. If necessary, mix by hand for the dough to fully come together.
2 Turn dough out into prepared pan and pat into a smooth, even, flat layer. Bake for 13 to 15 minutes; do not overbake. Allow crust to cool completely before adding the filling.
3 To a large bowl, add the cream cheese and beat until very smooth.
4 Add 1 cup milk and beat to incorporate.
5 Add the pudding mix and beat to incorporate.
6 Add the remaining 2 cups milk and beat to incorporate. Beat for about 5 minutes on high speed to encourage mixture to thicken up.
7 Turn mixture out over the sugar cookie crust, cover, and refrigerate for at least 4 hours, or until set. I refrigerated overnight.
8 Before serving, evenly top with whipped topping and evenly sprinkle the sprinkles. The bars will keep airtight in the fridge for up to 1 week, noting that some sprinkles may have a tendency to bleed into the whipped topping as time passes.